Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products
Crossref DOI link: https://doi.org/10.1007/s13197-014-1606-1
Published Online: 2014-10-30
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nasrin, Taslima Ayesha Aktar
Anal, Anil Kumar
Text and Data Mining valid from 2014-10-30